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Chickpeas curry served in a white bowl topped with coconut milk and cilantro.
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Creamy Chickpea Curry

A creamy, vegan chickpea curry made with pantry staples—easy, flavorful, and perfect for weeknight meals.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 5 people
Author: Hawwa

Ingredients

For Curry

  • 3 Cups Chickpeas (cooked)
  • 3 Cups Aquafaba or Vegetable Stock
  • 3 Tbsp Olive Oil (Half for Masala, half for Tarka)
  • 3 Medium Tomatoes (Blend into Paste)
  • 3 Cloves Garlic
  • 1 Inch Ginger
  • ½ Tsp Cumin 
  • ½ Tsp Turmeric Powder
  • 1 Tsp Chilli Powder
  • 1 Tbsp Salt
  • ½ Cup Coconut Milk

For Tarka

  • 1 Medium Onion Sliced
  • 2 Pcs Green Chillies
  • 1 Tbsp Garam Masala

Garnish

  • ½ Cup Cilantro (chopped)
  • Coconut Milk
  • Lemon Juice

Instructions

Prep the ingredients

  • Slice onions, blend tomatoes, crush garlic and ginger, and slice green chilies. Chop cilantro for garnish.

Make the curry base

  • Heat half the oil in a pan. Saute garlic and ginger until fragrant.
  • Add the tomato paste and cook until the oil separates. Stir in cumin, turmeric, chilli powder, and salt.

Add chickpeas 

  • Blend half a cup of chickpeas with a little stock or water until smooth, then add this mixture to the curry for a thicker texture. 
  • Add rest of the chickpeas and the aquafaba. Stir well, bring to a boil. 
  • Next Stir in coconut milk then reduce heat and let it simmer for 10 minutes. 

Prepare the tarka

  • In a separate pan, heat the remaining oil. Fry onions until soft. Add green chilies and cook for another minute.
  • Turn off the heat, add garam masala, and quickly pour this over the curry.
  • Cover and let everything simmer together for 5 more minutes.

Garnish and Serve

  • Garnish with lemon juice, cilantro, and a swirl of coconut cream. Serve hot with naan or rice